A hearty and flavorful soup combining the goodness of spinach and tomatoes with pasta.
Heat the olive oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding the vegetables to enhance their flavor.
Add the chopped onion and celery, and sauté until softened, about 7 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Stir in the minced garlic and cook for 1 minute until fragrant.
Avoid overcooking the garlic to prevent it from becoming bitter.
Pour in the water, chicken broth, diced tomatoes, and tomato paste. Stir well.
Use a wooden spoon to scrape the bottom of the pot for extra flavor.
Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
Cover the pot partially to maintain a gentle simmer.
Add the pasta and cook for 8 minutes or until tender.
Stir occasionally to prevent the pasta from sticking together.
Stir in the spinach and cook for 2 minutes until wilted.
Add the spinach just before serving to retain its vibrant color.
Season with salt and pepper to taste.
Taste the soup before adding salt to avoid over-seasoning.
Serve the soup in bowls and top each with grated parmesan cheese.
Serve with a side of crusty bread for a complete meal.
